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A wafer is wrapped in salty peanut butter, sweet ganache and bitter chocolate marquise. It’s served with light banana crème anglaise and blackberry compote, for a taste that’s almost like a peanut-butter-banana-jam sandwich. $12.Lee, 601 King St. W., 416-504-7867.
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Chef Geoff Hopgood layers humble Rice Krispies with house-made toffee and white chocolate, freezes the mixture into tiny logs and spray-paints them with Valrhona dark chocolate. The bars crumble on contact, making a magnificent mess in the old-timey paper packaging. $8.Hopgood’s Foodliner, 325 Roncesvalles Ave., 416-533-2723.
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The adage that everything tastes better with bacon is proven at LA’s Italian + Bar, where a hard chocolate shell is filled with bacon-studded caramel and topped with guanciale. The result is sweet, salty and smoky. $10.121 Richmond St. W., 416-368-2223.
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Lucien serves the most complicated Skor bar you’re likely to taste. The brittle, buttery centrepiece is topped with pistachios and sided by flour-free chocolate cake, pistachio ice cream and a puddle of sangria jelly. $10.36 Wellington St. E., 416-504-9990.
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A layer of hazelnut-chocolate paste envelops a light, flaky wafer cookie. It’s topped with oregano ice cream, raspberries and a delicate sheet of hazelnut-streaked chocolate. $10.Brassaii, 461 King St. W., 416-598-4730.
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Marquise and Meringue
Pastry chef Colen Quinn carefully orchestrates a multitude of flavours and textures: feather-light brown sugar meringue, a brick of frozen chocolate marquise, a dollop of satiny milk chocolate mousse and a shard of wafer. $8.Pangaea, 1221 Bay St., 416-920-2323.
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Fruit and Nuts
From Stock’s so-called chocolate lab comes a trio of barks: Jivara milk chocolate with toasted pecans, dried cranberries, cocoa nibs and chili pepper; Caraibe dark chocolate with almonds, honey toffee and smoked sea salt; and Guanaja dark chocolate with toasted pistachios, almonds and cherries. $20 each.325 Bay St., 416-637-5550.
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Chef Stefanie Bishop riffs on the campfire treat with a stack of hazelnut wafers and chocolate cake coated in dark chocolate and topped with a dollop of gooey marshmallow fluff and sour amarena cherries. $12.Woodlot, 293 Palmerston Ave., 647-342-6307.
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The Un-Mars Bar
Chef Frank Parhizgar calls his concoction a deconstructed Mars bar, but it’s way too good for the name. He wraps flourless chocolate cake in ganache, sprinkles it with butterscotch brittle and serves it with peach sorbet and a strawberry macaron. $8.Frank’s Kitchen, 588 College St., 416-516-5861.
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Flavour of the Month: Raising the Bar